With summer well under way, it’s hard not to notice all the blooming flowers. But did you know that some flowers are edible, too? Note: Not all are, so double-check before you go into your yard and start munching away!
One of my favorite edible varieties is nasturtiums. These lovely flowers have a pleasantly peppery note – try their tasty petals torn over grilled shrimp, veggies or fish.
Toss some brilliant yellow marigold petals into an arugula salad with goat cheese and sunflower seeds – their subtle citrus flavour adds a new dimension to an everyday meal.
And guys, I’ll let you in a on a secret: making a meal using edible flowers is a great way to impress us ladies.
So a rose may be a rose by any other name, but I’ll call it d’lish! By the way, roses are edible too and are fun and tasty sprinkled on desserts or drinks.
Or how about making my Flower Petal Berry Butter to finish off your next meal – it’s a show stopper!
Edible flowers are available at farmers markets, some grocery stores or in your own garden. Just be sure that your edible flowers are pesticide free.
-Kathy
Flower Petal Berry-Butter
Borage, Johnny-jump-ups, calendula and rose petals make a pretty combination for this recipe.
Makes 3/4 cup (6 oz. wt.)
1/4 pound lightly salted butter, cut in 1/2-inch pieces
2 Tbsps. seedless berry jam
2 Tbsps. sour cream
1 1/2 tsp. sifted powdered sugar
Dash of ground cinnamon
3 Tbsps. lightly chopped, unsprayed edible, mild flavored, flower petals
Whip all the ingredients except flower petals in a blender, food processor or mixer until well blended. Fold in the flower petals. (Or I like to roll the butter into a log in plastic wrap then chill a bit then roll into the flower petals to coat. Wrap and chill – then slice for serving!)
Recipe by Kathy Casey Food Studios®
